Marbled Sour Cream Pound Cake Recipe

Marbled Sour Cream Pound Cake Recipe: Layers of chocolate and vanilla pound cake batter are layered together in this marble bundt cake to create a two-toned, perfectly moist, and traditional pound cake made with sour cream.

I absolutely adore this cake! Simply because we couldn’t get enough of the first one and wanted more, I went back and made it again a few days after I had taken all of these pictures. I love it so much that I went back and made it multiple times.


Marbled Sour Cream Pound Cake Recipe

Because this recipe uses the same base as my blood orange pound cake, I am confident that you will enjoy it just as much as you did the previous one. Plus, a pound cake made with chocolate! Let’s have a conversation about the steps involved in making this traditional marble pound cake recipe.



Marble Pound Cake

  • 1 ½ cups granulated sugar
  • 1 ½ cups unsalted butter softened
  • 1 teaspoons fine sea salt
  • 1 tablespoon pure vanilla extract
  • 3/4 tsp baking powder
  • 4 large eggs plus 2 egg yolks
  • ¼ cup plus 2 tablespoons sour cream
  • 1 cup plus 2 tablespoons cake flour
  • ½ cup cake flour
  •  cup dutch process cocoa powder
Chocolate Glaze

  • 1 cup organic powdered sugar
  • 3 tablespoons cocoa powder
  • Pinch fine sea salt
  • 2 tablespoons milk
  • Flaked sea salt for topping

Also See:

Italian Stuffed Zucchini Recipe



  • The oven should be preheated to 350 degrees Fahrenheit. Grease and flour a bundt pan with a capacity of 10 cups.
  • You should place your eggs in a bowl of warm water if they are not at room temperature right now.


  • It is recommended that you beat the sugar, butter, salt, powder, and vanilla extract together in the bowl of a stand mixer for a full ten minutes. The mixture should be very light and fluffy after this process.
  • While the mixer is set to a low speed, add the eggs and yolks one at a time, allowing sufficient time for each to completely incorporate before making the next addition.


  • Sour cream should be added and then beaten to combine.
  • By dividing the batter in half, you can ensure that you are getting an accurate measurement.
    Mix in half a cup of cake flour and cocoa powder using a sifter. Add one cup of flour and two tablespoons of cake flour to the other half of the mixture and sift it.


  • Alternate between the chocolate and the plain batter as you layer the batter into the bundt pan. You should get approximately three layers from each of the two types of batter, for a total of six to seven layers; additional layers can be added on top.
  • Make sure to use a cake tester or bake the cake for fifty to sixty minutes, or until you can press the top and it feels firm.


  • The pan should be allowed to cool for five minutes before being turned out onto a cooling rack.
  • After the glaze has been allowed to completely cool, it can be made by whisking all of the ingredients together.


  • Additionally, if the glaze is too thin, add more powdered sugar (or cocoa), and if it is too thick, add a little bit more milk.
  • Once the glaze has been spread on top of the bundt, sprinkle it with flaked sea salt.




Q1. How to soften butter quickly? 

I cheat by putting butter in the microwave for 10 seconds or less while it’s still in its paper wrapper. Not so hot that it melts, but just enough that when I press on it, it makes a mark.


Q2. Why do we beat pound cake batter so long? 

As a general rule, cakes need air beaten into them in order to rise. To make the air bubbles bigger, you’ll usually add baking soda or baking powder. Since pound cake doesn’t have any leavening, we’ll add as much air as we can. Adding that to the eggs will help it rise and get soft.


Q3. Can I make substitutions for this marble pound cake recipe? 

You can’t use anything else instead of eggs, butter, or sugar. If you can’t find cake flour, you can use all-purpose flour instead, you might even want to switch out a tablespoon of it for cornflour. Also, full-fat Greek yoghurt might work instead of sour cream, but I haven’t tried it.


Q4. How can I vary up the flavor in this pound cake recipe?

This recipe makes a basic chocolate and vanilla cake. To make it more interesting, you can add orange or lemon zest or spices like cardamom or cinnamon.


Q5. Can I bake this as a sour cream pound cake loaf?

Yes, but there is one catch: you need to take away ⅓. For example, 1 cup of sugar, 1 cup of butter, 3 eggs, ¼ cup of sour cream, and so on.


Q6. How do I know when a pound cake is done baking? 

Press your finger or a cake tester into the middle of the cake. If it springs back and feels firm, it’s done.


Q7. How to make a thick chocolate glaze, as pictured? 

Less liquid and more sugar powder should be used. It should be stiff but still a little pourable when you stir it with a rubber spatula.


Q8. Why doesn’t pound cake have leavening? 

Baking soda and baking powder are not used in traditional pound cake because it doesn’t need them to rise. When you make pound cake, you want a tight crumb with some rise. To get this, cream the butter and sugar together well, which means beating air into the mixture. More beating after adding the eggs makes sure that all the air is mixed in, giving the dough the right rise.

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